We just got our very first cast iron pan (a cast iron grill pan, no less!) so I decided to try it out with a pan roasting recipe. If you don’t have cast iron, any heavy pan will do — just make sure that it’s safe to go into your oven. This recipe is another potential one-pan recipe that utilizes your oven, so it’s great for the colder months when you’re feeling a little lazy and cold, but want some great food.
The deglazing of the pan really helps with cleanup, but it also creates a nice sauce to go over top of the chicken and mushrooms. It also helps keep the chicken VERY juicy, even if you use this for meal prep like I did and have to reheat it. Basically, you can’t go wrong with this recipe!
Ingredients
- About 2 lbs. boneless skinless chicken breasts
- 1 lemon
- 2 large cloves of garlic, minced
- 10 oz. crimini mushrooms (or other mushroom of choice)
- 1/2 cup white wine or sherry
- 2 tablespoons cooking oil/fat of choice (I used olive oil)
- 2 tablespoons crushed dried rosemary
- Salt and pepper to taste
Directions
Preheat oven to 450°F and warm a cast iron pan on the stove over medium-high heat.
Place chicken breasts in a bowl and add cooking oil/fat of choice, the juice from 1 lemon (reserve lemon halves for later on in cooking), garlic, rosemary, salt and pepper. Flip chicken a few times to make sure it is well-coated.
Add the chicken and the ingredients from the bowl to the cast iron pan. Cook the chicken long enough for any remaining liquid to evaporate and the chicken to begin to brown on one side, about 5 minutes.
Flip the chicken and deglaze the pan with your wine and place the lemon halves and mushrooms around the chicken
Place the pan in the oven to cook, about 20 minutes.
Serve one chicken breast (or one half chicken breast if yours are very large like mine were) and a few spoonfuls of mushrooms with your vegetable of choice. I made a garlic roasted broccoli with this, as it was very easy to throw this in the oven with the chicken and mushrooms — just chop 1-2 heads of broccoli and toss with minced garlic, salt, pepper and the same cooking oil/fat you used for your chicken in a bowl, spread out in a single layer on a sheet pan, and cook at the same time and temperature as your chicken. You’ll want to remove the sheet pan a few minutes before the chicken is done, as it only takes about 15-18 minutes. You’ll know it’s done when the edges of the crowns are crispy and a little dark, and the stems are crisp yet tender.
If you love great meals with easy clean up, check out these one pot recipes!
Pan Roasted Rosemary Chicken and Mushrooms
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 1 lemon
- 2 large cloves of garlic, minced
- 10 oz. crimini mushrooms (or other mushroom of choice)
- 1/2 cup white wine or sherry
- 2 tablespoons cooking oil/fat of choice (I used olive oil)
- 2 tablespoons crushed dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F and warm a cast iron pan on the stove over medium-high heat.
- Place chicken breasts in a bowl and add cooking oil/fat of choice, the juice from 1 lemon (reserve lemon halves for later on in cooking), garlic, rosemary, salt and pepper. Flip chicken a few times to make sure it is well-coated.
- Add the chicken and the ingredients from the bowl to the cast iron pan. Cook the chicken long enough for any remaining liquid to evaporate and the chicken to begin to brown on one side, about 5 minutes.
- Flip the chicken and deglaze the pan with your wine and place the lemon halves and mushrooms around the chicken.
- Place the pan in the oven to cook, about 20 minutes.
- Serve one chicken breast (or one half chicken breast if yours are very large like mine were) and a few spoonfuls of mushrooms with your vegetable of choice. I made a garlic roasted broccoli with this, as it was very easy to throw this in the oven with the chicken and mushrooms — just chop 1-2 heads of broccoli and toss with minced garlic, salt, pepper and the same cooking oil/fat you used for your chicken in a bowl, spread out in a single layer on a sheet pan, and cook at the same time and temperature as your chicken. You’ll want to remove the sheet pan a few minutes before the chicken is done, as it only takes about 15-18 minutes. You’ll know it’s done when the edges of the crowns are crispy and a little dark, and the stems are crisp yet tender.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 349Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 154mgSodium: 250mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 58g